pasta egg scramble

Amys Gluten Free Pantry

Simply the best use for leftover pasta.

Prep time: 10 minutes
Total time: 20 minutes
Yield: Serves 4

1-2 T olive oil
about 2 cups leftover rice pasta
– Fusilli (Tinkyada brand works great)
1/8 c. water
6-8 eggs
, whisked until smooth
1/2 c. fresh chopped Roma tomatoes (omit for nightshade allergy)
1/2 c. crumbled feta,
optional
1/4 c. finely grated Parmesan cheese, optional
8 basil leaves, rolled together and cut thinly into a chiffonade

  1. Over medium heat, add olive oil to a large skillet. Add pasta and saute moving frequently until past begins to warm, about two minutes.
  2. Add water and immediately cover skillet with lid so that pasta with plump and become moist.
  3. Add eggs to pasta and cook. Before eggs are totally set, add tomatoes, feta, Parmesan and 3/4 of the basil. Cook until eggs are set or until desired doneness.
  4. Plate and sprinkled with remaining basil.

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